Back to real food!

By Monica on December 6th, 2007

As promised, we will now return to food that did not come frozen, pre-made, or neatly wrapped in plastic packages inside of another plastic package.

This was a very exciting weekend for me as I finally made seitan that came out right! Thank you Bryanna Clark Grogan! I skeptically watched the Soy and Seitan ‘Pork’ Tenderloin cook in the oven, just waiting for it to blow up like bread, or somehow disfigure itself. But it came out perfect, and Ray even peeked his head into the kitchen at one point and asked me “why does it smell like pork roast?” Success!

I added some caraway seeds to the mixture, and coated the outside with them as well. I have to say, it totally fulfilled the craving I’ve had for two years for my beloved Czech pork roast, served with some dumplings, homemade applesauce, and saurkraut.

For dessert I finally made Celine’s Banana Pumpkin Quiche, topped with a little bit of whipped maple tofu. I stole Celine’s photo for this because mine was awful. There is no sunshine in Illinois in the winter, all my photos are stinking!

The next night we had Mustard Grilled Tofu Sticks and some dilled baby taters. This recipe came from somewhere on the interweb, but I didn’t write down from where, so if it’s yours please claim it! The recipe is below.

And finally, Pumpkin Cheesecake from La Dolce Vegan! Cheesecake is Ray’s kryptonite so he was like an impatient toddler while I was making this. He was heartbroken when I told him he had to wait a full 24 hours to eat it. Actually, I told him to talk to Sarah Kramer if he wanted to challenge her instructions. So Sarah, if you received strange emails demanding permission to eat cheesecake prematurely, I apologize.

Once we were able to eat it, we most certainly did not sit down with the pan and eat half of it either. Nope, I deny it!

Mustard Grilled Tofu Sticks
1 package firm or extra firm tofu
1/2 cup sweet & hot mustard
1/2 cup seasoned bread crumbs
Pinch of chili pepper
Pinch of cayenne pepper
Olive oil

Cut tofu into three equal sections lengthwise. Cut each section in half lengthwise so that you end up with six “tofu sticks.” Press out all the moisture from each tofu stick.

Using a brush or knife, coat the tofu sticks on all sides with mustard, place single layer in a pan, and let marinate overnight.

After marinating tofu, place seasoned breadcrumbs on a plate, add chili pepper, cayenne, and mix together with a fork.

At this point you can either grill them or saute them (I sauteed). Either way you’ll use a little bit of olive oil to keep them from sticking.

The Processed Food Post

By Monica on December 4th, 2007

I only cook when I’m in a good mood, never when I’m sick, never when I’m upset about something. Given last week’s crapiness, Ray was officially in charge of feeding us, a very scary proposition. He will never live down the day he attempted to make me grilled cheese by pouring several cups of oil into a sauce pan, floating the bread in it, and adding cheese. Or the day he lit the microwave on fire making popcorn. I could go on.

So it should be noted that while these entrees may not qualify as haute cuisine, they are drastic improvement for my cooking challenged husband. It should also be noted that I spared you photos of the Ramen noodles and toast. Thank me later.

Up first we have everyone’s favorite Gardenburger Riblet. We all eat them, most of us just have the decency not to blog about them. Mine came with some extra healthy frozen french fries.

You know it was coming - Chinese take-out. At least we got our veggies for the day.

Now, I did have to help a little bit with this one as it involved an actual recipe (V’con Cheezy Sauce), and I did top with green onions, but that’s the extent of the credit I’m willing to accept for the canned chili-cheese baked tater.

“I can has cheezy sauce?”

Below is Ray’s signature dish, if you will. The Ray Burger. He’s actually gotten quite crafty at sprucing up the Boca Vegan Grillers; this one had sprouts, cucumbers, onion, tomato, ketchup, mustard, hot sauce, Vegenaise, and lettuce. To boot, Pina Coladas!

And last, but not least, pizza. Can you tell I’m a toppings whore? The more the merrier. In fairness, Ray didn’t make this but I was not on my A-game, so I’m still blaming him. He’s used to it.

Sunday I was trapped in the house all day by foul weather and was in a cooking mood, so I spent all day cooking and baking actual food. I promise we will return to our normally scheduled, unprocessed program shortly!